- Home
- Chemistry
- 1. How can food handlers reduce bacteria to safe levels when prepping vegetables for hot holding? O Cook the vegetables to the correct internal temperature. O Prep root vegetables...
- kristinahill821
- 1 year ago
- Chemistry
1. How can food handlers reduce bacteria to safe levels when prepping vegetables for hot holding?
O Cook the vegetables to the correct internal temperature.
O Prep root vegetables before prepping green, leafy vegetables.
-
1 Answers
- recordofraganrok
- 1 year ago
- Report
The infectious microorganisms are controlled by pasteurization with heat or acid, or by reducing the numbers of microorganisms to a safe level by washing foods such as fresh fruits or vegetables.
